Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Collection (3) Escargot with Mushrooms and Garlic Followup-To: rec.food.cooking Date: 18 Dec 1999 06:18:54 -0700 Organization: cs.com Lines: 73 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <0.3e7bb012.257e0757@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38350 MUSHROOMS A LA ESCARGOT MUSHROOMS STUFFED WITH ESCARGOTS ESCARGOT MUSHROOMS A LA ESCARGOT 1/4 lb. margarine 2 garlic cloves, minced 2 Tbsp. fresh parsley, minced 2 green onions, minced 2 Tbsp. Parmesan cheese, grated 1 lb. fresh mushroom caps Melt butter in a microwave dish. Add garlic, parsley, onion and Parmesan cheese to butter. Add mushroom caps; stir and cook 4 to 5 minutes until tender. Serve with hot sourdough bread to catch drippings. MUSHROOMS STUFFED WITH ESCARGOTS 1/2 cup butter 12 large fresh mushrooms 1/4 tsp. salt 2 cloves garlic, minced 2 medium shallots, minced 1 doz. escargots, drained 2 Tbsp. parsley, chopped 1 Tbsp. dry white wine 1/2 Tbsp. lemon juice 1 loaf French bread In a large skillet with a lid, melt butter, add mushroom caps and sprinkle with salt, garlic and shallots. Saute for 15 minutes over low heat, uncovered, turning occasionally. Remove mushrooms and add escargots and remaining ingredients, except bread; simmer, covered, for 30 minutes. Place one escargot in each mushroom cap and place in baking-serving dish and pour butter over all. Bake at 400 degrees just until bubbly, 5 to 10 minutes. Serve with French bread (to be dipped in butter). ESCARGOT 1 can (1 or 2 dozen) precooked French snails same number of shells or large mushrooms tops, hollowed out, cleaned 1/2 cup butter (depends on amount of snails) 2 tsp. chopped parsley 1 or 2 mashed garlic cloves (according to taste) 1 tsp. salt and pepper 1 tsp. nutmeg 1 tsp. minced shallots (optional) Rinse snails good in cold water and drain. Clean shells in boiling water or wash and break off stems of mushrooms. Melt butter. Mix parsley and spices together. Add butter mix to bottom of shells or hollowed out mushroom caps. Insert snail and fill rest of shells or caps with rest of butter mixture. Put in shallow oven dish or single oven dishes, 5 or 6 per person. Bake at 350 degrees for 8 to 10 minutes. Serve as soon as butter sizzles. Serve hot as an appetizer. Serve with a slice of lemon, squeezing on is optional. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Helen Peagram" Newsgroups: rec.food.recipes Subject: Collection (5) Escargot Followup-To: rec.food.cooking Date: 18 Dec 1999 06:48:41 -0700 Organization: globalserve.net> Lines: 186 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <026c01bf4026$3c4edf00$988a5ad1@helen> Reply-To: "Helen Peagram" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38354 Escargots on Mushroom Caps Snail Fritters / Beignets D'escargots Snails Bourguignonne / Escargots a la Bourguig Snails Cauderan / Escargots a la Cauderan Snails Sommeroise / Escargots a la Sommeroise MMMMM----- Meal-Master Recipe via Home Cookin 3.9 Title: Escargots on Mushroom Caps Categories: Starter, European Yield: 6 18 Snails 1 Bay leaf 1 cup White wine 2 Tbsp Chopped onion 4 clove garlic, crushed 1 dash allspice 1 tsp Soy sauce 1/4 tsp Vegetable seasoning 1/2 cup Butter 3 Tbsp Finely chopped parsley 2 Tbsp Minced green onions 1/4 tsp Nutmeg 18 Mushroom caps Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced French bread. MMMMM MMMMM----- Meal-Master Recipe via Home Cookin 3.9 Title: Snail Fritters / Beignets D'escargots Categories: Starters, French Yield: 8 can or cooked snails Oil for frying Parsley sprigs to garnish 2 Eggs, separated 1 1/2 cup Flour 2 Tbsp Olive oil Salt and pepper 1 Tbsp Olive oil Herbs 8 minutes. 60 Burgundy snails 2 eggs, separated 1 1/2 cup flour 2 Tbsp olive oil 1 Tbsp olive oil First make t e batter. Mix the egg yolks Preparation time 1 hour 35 minutes including marinating. Cooking time 100 petits-gris snails (canned or freshly cooked) with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm MMMMM MMMMM----- Meal-Master Recipe via Home Cookin 3.9 Title: Snails Bourguignonne / Escargots a la Bourguig Categories: Starter Yield: 6 24 large Paris mushrooms Salt and pepper 1/2 cup Oil 100 can Burgundy snails 1/2 cup Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] MMMMM MMMMM----- Meal-Master Recipe via Home Cookin 3.9 Title: Snails Cauderan / Escargots a la Cauderan Categories: Starters, French Yield: 8 6 Tbsp Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 cup Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."] MMMMM MMMMM----- Meal-Master Recipe via Home Cookin 3.9 Title: Snails Sommeroise / Escargots a la Sommeroise Categories: Starters, French Yield: 8 100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 cup Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 can anchovy fillets 3 Garlic cloves Salt and pepper 3 Tbsp Flour 6 1/2 Pound Whole trimmed spinach leaves Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. --mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse Traditional French Cooking."] MMMMM Helen Peagram mom1@globalserve.net helenpeagram@hotmail.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.